Pastry Cream
Indulge in the silky-smooth perfection of pastry cream—a classic French custard that’s the ultimate filling for desserts like éclairs, cream puffs, and fruit tarts. Made with rich egg yolks, creamy whole milk, and a touch of vanilla, this luxurious mixture thickens beautifully with cornstarch for a velvety texture. Quick to prepare in just 20 minutes from start to finish, this versatile recipe combines simple pantry staples like sugar, butter, and salt to create a decadent, flavorful centerpiece for countless treats. Whether you’re piping it into pastries or dolloping it onto cakes, this luscious custard is a must-have in any baker’s repertoire. Be sure to chill it thoroughly for the best consistency and flavor!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 0.25 cup Cornstarch
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not let it boil.
In a mixing bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth and pale in color.
Slowly pour about 1/2 cup of the heated milk into the egg mixture while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
Cook over medium heat, stirring continuously with a whisk or a wooden spoon, until the mixture thickens and comes to a gentle boil. This should take about 2 to 3 minutes.
Once thickened, remove the saucepan from the heat and whisk in the butter and vanilla extract until fully incorporated.
Pour the pastry cream into a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then transfer it to the refrigerator to chill completely before using.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 62.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 323 mg | 25% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
